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Vegan Strawberry Cake Recipe

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4.3 from 54 reviews

This Vegan Strawberry Cake is a moist, flavorful treat made with fresh strawberry puree, plant-based ingredients, and naturally tinted with pink food coloring or beetroot powder. Perfect for any occasion, this cake is dairy-free, egg-free, and deliciously adorned with vegan strawberry or cream cheese frosting and fresh berries.

  • Total Time: 50 minutes
  • Yield: 8-10 servings

Ingredients

Strawberry Puree

  • ~4 cups (480g) fresh or frozen strawberries, weighed without stems

Dry Cake Ingredients

  • 3 cups (375g) all-purpose plain flour (see note 1 for gluten free option)
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt

Wet Cake Ingredients

  • ⅓ cup (85g) dairy-free milk
  • ½ cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon liquid pink food color or 1-2 tablespoons beetroot powder (add powder with dry ingredients, see note 2)
  • 1 teaspoon vanilla extract (optional)

To Decorate (or as desired)

  • 1 – 1 ½ batches Vegan Strawberry Frosting OR
  • 1 batch Vegan Strawberry Cream Cheese Frosting
  • 1 cup (120g) fresh strawberries or other fresh berries

Instructions

  1. Prepare the Strawberry Puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks. Set aside the puree for use in the cake batter.
  2. Preheat the Oven: Set your oven to 180°C (350°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and beetroot powder if using. Stir until well mixed and lump-free.
  4. Combine Wet Ingredients: Add the strawberry puree, dairy-free milk, neutral oil, apple cider vinegar or lemon juice, liquid pink food color (if using), and vanilla extract to the dry ingredients. Fold gently until just combined, being careful not to overmix. It’s okay to have some lumps but no pockets of dry flour.
  5. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before removing them to cool completely on a wire rack.
  6. Assemble the Cake: Once cooled, level off the dome of one cake layer. Place this layer on your serving plate. If frosting has been chilled, stir it gently to a creamy consistency. Spread or pipe about 1 cup of frosting evenly over the first cake layer, then place the second cake layer on top.
  7. Decorate: Spread or pipe the remaining frosting on the top layer. Garnish the cake with fresh strawberries or other berries as desired.
  8. Storage: Store the cake in an airtight container in the refrigerator. Remove it 30 minutes to 1 hour before serving to allow it to come to room temperature. Leftovers keep well in the fridge for up to 5 days or can be frozen without fresh berries for up to 1 month.

Notes

  • Using grams to measure ingredients, especially flour and strawberries, yields the best results. Spoon and level method is recommended if using cups for flour to avoid a dense cake.
  • Substituting all-purpose flour with gluten-free flour blends may affect the cake’s texture and structure. For gluten-free options, a dedicated gluten-free strawberry cake recipe is recommended.
  • Liquid pink food coloring maintains a more consistent color during baking compared to beetroot powder, which can change color depending on age and brand.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-strawberry-cake-recipe/